Categories: Savory

Yield: 12 portions

Total Prep Time: 2 hrs 5 minutes

Ingredients:

• 5 pounds Yukon Gold potatoes, cubed

• 8 ounces sour cream

• 2 (3-ounce) packages of cream cheese

• ½ cup milk

• 2 teaspoons onion salt

• ground black pepper to taste
  

Instructions:

You can make this side dish a couple of days beforehand:

• Broil and drain the potatoes. 

• Mash the potatoes and stir in the remaining ingredients.

• Transfer the mixture to a casserole dish. 

• Let cool, then cover with aluminum foil and refrigerate for up to two days.

• When you’re ready to bake, let the potatoes come to room temperature. Bake at 325 degrees F for 50 minutes. 

• Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender, about 15 minutes; drain.

• Transfer potatoes into a large bowl and mash. Stir in sour cream, cream cheese, milk, onion salt, and pepper until well combined. Transfer to a large casserole dish.

• Let potatoes cool completely, 15 to 20 minutes. Cover with aluminum foil and refrigerate for up to 2 days.

• When ready to bake, remove casserole from the refrigerator and let sit for 30 minutes on the counter. Preheat the oven to 325 degrees F (165 degrees C).

• Bake, covered, in the preheated oven for 50 minutes.